Stack sheets on baking sheet to make six layers. Coat top of stack with cooking spray. Sprinkle with paprika. Bake for 8 to 10 minutes or until browned and crisp. Cool on baking sheet on wire rack. Break into large pieces; set aside.

In large skillet, cook onion and celery in hot butter over medium heat just until tender. Stir in flour; cook and stir for 1 minute. Stir in milk; cook and stir until mixture starts to boil. Stir in crabmeat, peas, sherry (if desired), salt, tarragon, and pepper. Cook until heated through, stirring occasionally. Serve with phyllo pieces. Makes 6 servings.

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